Indulge in a luxurious and flavorful dish with this pan-seared duck breast served with a tangy lingonberry sauce and roasted butternut squash. The rich and tender duck breast is complemented perfectly by the sweet and tangy sauce and the earthy sweetness of the butternut squash. This dish is perfect for a special occasion or a night in.
Recipe
Ingredients:
- For the duck breast:
- 1 boneless, skinless duck breast
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the lingonberry sauce:
- 1 cup lingonberry jam
- 1 tablespoon orange juice
- 1 teaspoon balsamic vinegar
- For the butternut squash:
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Prepare duck breast: Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper.
- Sear duck breast: Heat a skillet over medium-high heat. Add duck breast, skin-side down, and cook for 5-7 minutes, or until crispy. Flip and cook for 3-5 minutes, or until cooked through. Let rest for 5 minutes before slicing.
- Make lingonberry sauce: In a small saucepan, combine lingonberry jam, orange juice, and balsamic vinegar. Bring to a simmer and cook for 2-3 minutes, or until thickened.
- Roast butternut squash: Toss butternut squash with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender.
- Serve: Serve sliced duck breast with lingonberry sauce and roasted butternut squash.
Enjoy this luxurious and flavorful dish for a truly unforgettable meal.
